Saucy
ZINE ISSUE I : Holiday 2022
A creative cooking zine made by a human who enjoys eating and cooking lots of food.
written and designed by
Simone Ver Eecke
photography by
Jacques Foottit
Cover Image:
"Thanksgiving dinner table covered in yellow sauce being poured over it in a purple room" Collaborative Ai piece by me and Dall e 2
Welcome
Let me first start by saying, Hey! What up? I'm really glad you found this zine. You and I are about to merge through thyme and space, so thank you for being here now and inviting me into your kitchen.
This zine is intended to inspire you to cook something special to share with your friends and family that you are proud of, whether you're the host, or assigned with bringing an appetizer. The following recipes are a curation of snacks, salads, soups, sauces, and sides that are colorful, flavorful, turkey-friendly, and are sure to stand out at your Holiday Dinner.
Just so you know: I have chosen not to focus on the mains, your roast turkey, spiral ham, or what have you, but if you must know, I'm on team wet brine! DM me if this is something you are curious about, and I'll send you photos of the recipe I use. I also left out mashed potatoes, but don't get it wrong fool, I fuckin' love mashed potatoes! There's just so many recipes out there and it's pretty straight forward. My only potato advice is to go for the Yukon gold and if you haven't tried Julia Child's 30 clove garlic mashed potatoes recipe, you need to change that immediately.
Now go on, get scrolling chef! Remember, these recipes are tools, not rules; use them to make what you want to make-- and I know you'll make something great! Pics, posts, updates, and tags are both welcomed and encouraged.
xoxo
Simone
With love and gratitude to our beloved Pachamama.
May we never forget how lucky we are to have food.
Featured recipes
Starters
Bitter Green Romesco
Time:
Servings:
Make Ahead:
20mins
4-6
Yes
​
Ingredients
-
â…“ c plus 1 tbsp evoo
-
½ c raw unsalted almonds, roughly chopped
-
1 clove garlic
-
1 lemon, half zested, and fully juiced
-
½ cup loosely packed fresh parsley
-
½ tsp kosher salt
-
2 small bunches of greens that have a nice bite watercress, upland cress, mustard greens, turnip greens, dandelion leaves, arugula etc…)
Bitter greens are a nutritional powerhouse of vitamins, minerals, bold flavor, and bright green color. Romesco, pesto's second cousin from Catalonia, is a fantastic method to showcase these spicy babes in an easy-to-eat way. And to clarify, the reason I am labeling this as Romesco and not Pesto is because Romesco has the reputation to be bold and spicy, as opposed to Pesto which is usually sweet and creamy-- and traditionally is made with a ton of parmesan. Toe-may-toe, tah-mot-toe, it's all going to the same place anyway!
Directions
Step 1
Heat one tablespoon of the olive oil in a small saute pan on medium heat. When the oil is hot, add the nuts and saute for 2 to 3 minutes, stirring constantly, until golden brown and aromatic. Transfer the nuts to a blender or food processor.
Step 2
Add the garlic, lemon juice, lemon zest, parsley and salt, to the blender/processor. Turn on and blend while slowly pouring in the remaining 1/3 cup of oil until incorporated.
Step 3
Stop the blender/processor to add the greens. Turn it back on and stream in four tablespoons of water, one tablespoon at a time, until smooth and creamy. Adjust salt, pepper, and acid to taste.
Step 4
Serve in a medium bowl and garnish with flaky sea salt and a sprig of fresh parsley
Butternut Squash Tahini Dip
Time:
Servings:
Make Ahead:
1 hour
8
Yes; bring the dip to room temperature and blend to recoup the creamy texture.
Ingredients
-
1 small butternut squash
-
2 tbsp evoo, plus more for roasting
-
3 cloves garlic, unpeeled
-
1¼ tsp whole cumin seed, crushed in a mortar and pestle
-
3 small shallots, minced
-
¼ tsp kosher salt
-
3 tbsp tahini
-
2 tbsp harissa
-
1 tsp chili flakes plus more for serving
-
½ teaspoon sesame seeds toasted for serving
Sort of a hummus, sort of a purée sauce, this dip just screams I am the embodiment of fall, bow down and scoop me. Tip: If you can't find harissa, you can make it!.. or you can sub your favorite chili flakes and some smoked paprika!
Directions
Step 1
Preheat the oven to 350°F and line a baking sheet with aluminum foil. Slice the butternut squash lengthwise and remove and discard all of the seeds. Drizzle the open faces with olive oil and place them cut side down on the foil. Also drizzle the garlic cloves (with their skin on) with olive oil, and place them onto the baking sheet with the squash. Bake on the center rack for 40 minutes.
Step 2
While the squash and garlic are roasting, place a medium sauté pan over medium high heat. When hot, add the olive oil and the cumin and stir for 10 seconds. Add the shallots and the salt, lower the heat to medium, and cook until translucent and soft, stirring frequently, about 6 to 8 minutes. Transfer the cumin and shallot to a food processor with the tahini and harissa.
Step 3
When the squash is tender, remove the baking sheet from the oven and let cool for 10 minutes. Peel the garlic and add it to the food processor with 1 and â…“ cups of the cooked squash. Blitz until smooth and creamy. Transfer to a serving bowl and garnish with flaky sea salt, pomegranate seeds, toasted nuts or seeds and fresh parsley if you got it. Serve immediately or reheat is serving later.
Roasted Beet + Goat Cheese Dip
Time:
Servings:
Make Ahead:
1 hour 35 minutes, plus time to chill
6
Yes
I mean, beets and goat cheese- could there be a more classic pairing? Obviously there would be beets in this zine since any recipe these babies touch leads to some gorgeous shade of magenta. I like this dip because it surfs that line between sweet and salty, and both the snack and cheese board. Remember if you handling beets and don't care for staining your hands: wear a pair of gloves.
Ingredients
-
One bunch of medium beats, tops removed and peeled (but you only need one beet for this dip)
-
¼ cup + 1 tbsp extra virgin olive oil
-
2 tsp kosher salt
-
1 tbsp sherry vinegar
-
8 oz chevre cheese
-
1 tsp pink peppercorns crushed plush more for garnish
-
¼ tsp lemon zest
Directions
Step 1
Preheat the oven to 375°F. If the beets are not close in size cut them into equivalent pieces, about 3” in diameter. Place the beets in a shallow baking dish and toss with one tablespoon of olive oil. Season with one teaspoon of the salt and pour two tablespoons of water into the bottom of the dish. Cover with a tight fitting lid or aluminum foil and roast for one to one and a half hours, until the beets are fork tender. Allow to cool.
Step 2
When the beats are tender, transfer them, along with the residual roasting juices, two a container with a tight fitting lid. Toss the beets with the sherry vinegar in the remaining half teaspoon salt. Set aside one medium beet and about two teaspoons of the runoff for use in the dip and refrigerate the rest of the beets for later use.
Step 3
Combine the reserved beet and it's juice, the goat cheese, and the pink peppercorns in a food processor. Blitz until the beat is completely broken down, stopping to scrape down the sides with a spatula if needed. If you need some more liquid to get the blender going add some of the marinade from the extra refrigerated beets, one teaspoon at a time. Continue to process, pouring in the remaining 1/4 cup olive oil and a slow stream, and blend until creamy and smooth .
Step 4
Scoop the dip into a serving bowl and refrigerate for 30 minutes. When ready to serve garnish with a pinch of crushed pink peppercorns, seeds, herbs, or minced preserved lemon peel.
DIY Pita Chips w/ Sumac & Zatar
Time:
Servings:
Make Ahead:
10 mins
32 chips
Yes
Ingredients
-
4 pita pockets
-
1 tbsp za'atar more or less to taste
-
2 tsp sumac more or less to taste
-
1-2 tbsp olive oil or another neutral oil like avocado oil
I'm adding this simple recipe because its a quick and easy way to both advance your dip game to a higher level, or fool someone into thinking you made a store bought dip. Hey, I ain't judging- do you boo!
Directions
Step 1
Preheat the oven to 400ºF, or preheat your air fryer to 375ºF. Lightly brush or spray each side of the pita rounds with oil and dusy with your seasoning of choice, (zatar and/or sumac). Stack the pita pockets on top of each other and carefully cut the pita pile 4 times, evenly bisecting the center point, to make 32 small triangles.
Step 2
To Bake: Arrange the pita triangles on a baking sheet in a single layer, trying to avoid overlap or crowding. Bake in the oven for 5-8 minutes or to your toasty liking. Remove from the oven and sprinkle with a pinch of salt right away.
Step 3
To air-fy: place 1-2 layers of pits triangles into your basket (Try not to crowd the basket, you will have to do this in batches) and fry for 5 minutes, shaking halfway through. Remove when done and sprinkle right away with a pinch of salt.
Step 4
Allow the chips to cool completely, they will further crisp-up as they cool and become perfect vehicles for dips.
Salads
Kale Seed-zer
Salad
Time:
Servings:
Make Ahead:
10 mins
32 chips
Yes, combine components and dress right before serving
Ingredients
-
1 bunch of kale (curly or tuscan)
-
½ cup evoo
-
2 tsp dijon mustard
-
2 tsp tamari or soy sauce
-
1½ tbsp lime juice
-
1 clove garlic
-
¼ cup mayo or vegannaise
-
¼ cup finely grated parmesan cheese, plus shavings for garnish
-
a half cup of variety of nuts and seeds (I recommend sliced blanched almonds, flax seeds, chia seed, pepitas, and hemp seeds)
Ah yes, the kale Caesar; both a classic and a crowd pleaser. Enjoy a traditionally decadent salad (romaine and cheese) with an upgrade that incorporates nuts and seeds for both crunch and nutrients. Hemp, chia, flax, quinoa, and pepitas are all excellent sources for protein, iron and omega-3's, so I even swapped out the anchovies to make a vegetarian dressing that doesn't leave you with tin of fish oil sitting in your fridge waiting to get knocked over. But hey, Is this even a caesar anymore? Maybe not? But it's healthy to embrace change and new ideas to avoid getting stabbed 23 times, right?
Directions
Step 1
Preheat the oven to 350ºF. When at temperature, add the nuts and seeds and toast until aromatic and golden brown (about 5-10 minutes.) Make sure not to forget about these nuts or you'll burn 'em!
Step 2
Wash and dry your kale. Remove the stems: the easiest way to do this is to pinch off the bottom of the leaf thats connected to the stem, and then run your fingers up the stem to pull it out. It's super easy and kind of satisfying. Once de-stemmed, complete the separation and slice the top connecting part of the leave to make two long halves. Roll each halve up and thinly slice into a chiffonade. Move the sliced kale into your salad bowl and massage with a drizzle of olive oil for about a minute or until tender.
Step 3
Make the dressing: Combine the soy sauce, lime juice, mustard, garlic and vegananaise into a blender and purée until you form a paste. Slowly drizzle in the olive oil until combined into a thick creamy consistency. Add the cheese and blend again, gently pulsing.
Step 4
Pour the dressing over the kale and evenly disperse throughout using a large serving spoon and fork. Sprinkle over your toasted nuts and seeds and shave your desired amount of parmesan on top.
Roasted Golden Cauliflower w/ radicchio + Capers
Time:
Servings:
Make Ahead:
45 mins
4-6 servings
Yes; combine components and dress right before serving
Oh my god I love this salad! I've been making it for years, and every time I make it there's always someone that's like... wait, fried capers!??? Yes- if you don't know, now you know: fried capers are the shit. They're also fun to make because they pop open and turn into little flowers. Be careful to thoroughly pat them dry before you fry them, or you'll be getting some startling hot oil all up in ya face.
​
Oh and obviously with the theme of this zine I am suggesting orange cauliflower, but you can go with a blend of colors, or traditional white- whatever floats your boat. But that contrast of orange to purple is so visually satisfying! These days I've been finding all sorts of purple veggies in my local Bushwick grocery store- so the hunt might not be limited to only going to farmers market- but also, support our New York farmers because they are the foundation of the agricultural ecosystem that cares for the future wellbeing and sustainability of our planet Earth!
Ingredients
-
1 large or 2 medium orange cauliflowers cut into florets
-
Extra-virgin olive oil
-
Kosher salt
-
½ cup capers, drained and patted dry
-
1 large, or two small radicchio heads
-
½ cup pecorino, shaved
-
1 bunch chives, cut into 2-inch lengths
-
¼ cup freshly squeezed lemon juice (1½-2 lemons)
Directions
Step 1
Preheat the oven to 375ºF. Add the cauliflower florets into a large bowl and drizzle with olive oil, season with salt, and toss. Transfer to a baking sheet and roast until the cauliflower is golden brown and crispy, about 30 minutes. Make sure not to crowd the pan, or your cauliflower will turn out mushy. Remove from the oven and allow it to cool.
Step 2
Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
Step 3
Toss together the cauliflower radicchio, and chives with lemon juice, olive oil, and salt, to taste. Pull out a few cauliflower florets to the top for presentation. Sprinkle with fried capers and make it rain with pecorino shavings.
Soups & Sauces
Holiday
Coconut Parsnip soup
Time:
Servings:
Make Ahead:
40 mins
4-6 servings
Yes
Okay this soup is sweet, creamy, and soothing, and kind of takes you to a tropical island. Yes, the soup is white, but a white bowl of soup is just a blank canvas--- which is why, I am adding to this recipe two options of ways to make bright colorful oils that you can drizzle on top to make a simple yet stunning presentation! Get it gurl, you a Michelin chef and you know it!
​
Tip: If you want an easier way to make colored oil, just use food coloring.
Ingredients
-
1.5lbs of parsnips, about 2 large parnips, sliced thin
-
1 medium onion, sliced thin
-
3 tbsp coconut oil
-
3 cups of water
-
½ cup of cashew cream
-
1 can of coconut milk
-
zest and juice of 1 lime
-
salt and pepper to taste
​
For the Oils
-
light oil
-
ground annatto seeds
-
~3/4 cup of green herbs, I recommend parsley or a combination of parsley with scallions and chives
Directions
Step 1
Bring a soup pot to medium heat and add your coconut oil. When the oil is hot, add the sliced onions and cook until tender, making sure to stir so that they don't burn.
Step 2
Add the sliced parsnips and fold into the onions and briefly sauté for 1 minute. Next add the water and bring to a boil. Reduce to a simmer and season with salt and pepper to tase and. Cook until the parsnips are tender, about 20-30 minutes.
Step 3
While the soup is simmering, make the cashew cream. Add 1/2 cup of cashews and 1/4 cup of warm water to a blender and blitz until smooth. If the cream is too thick to move, add more water and try again. Set aside.
Step 4
When the parsnips are tender and break when you poke it with a wooden spoon, add the cashew cream and purée until smooth with an emersion blender. Add in the coconut milk, lime juice, and lime zest and stir to combine. Serve hot and garnish with colored oils.
Red Colored Oil
Add 1/3 cup of light oil to a sauce pan and hear until shiny and hot - not smoking, this is too hot! Turn off the heat and add 1 tablespoon of ground annatto seeds. Let stand for at least 5 minutes or until the desired color of oil is made. Strain into a small squeeze bottle or jar through a mesh strainer lined with a coffee filter.
Green Colored Oil
Bring a sauce pan of water to a boil and fill a bowl with ice and water to make an ice bath. When the water is boiling, add the green herbs to the pot and stir for 20 seconds. Strain from the water and immediately place into the ice bath. Remove from the bath and dry the cooked greens as best you can. Place the dry greens into a blender with 1/3 cup of light oil and blitz until combined. Strain into a small squeeze bottle or jar through a mesh strainer lined with a coffee filter.
Curry Butternut Squash Soup
Time:
Servings:
Make Ahead:
1hr 40 mins
4-6 servings
Yes
Butternut, my sweet savory bae is in this zine twice. I mean, come on... this is her season. Y'all can try to tell me it's pumpkin season, but let me tell you- pumpkin ain't got nothing but good PR... it's bland and you know it!
So as I was saying, this recipe takes a hard turn from the classic sage and apple combo. For this soup, we will be stimulating our senses with some coconut, lime, cilantro, and curry! I recommend garam masala, which if you get in a speciality shop or like any grocery store in Richmond Hill, it will upgrade your flavor game. I could imagine Madras or Jamaican curry could work too- go wherever you want to go with this, the choice is yours!
Ingredients
-
1 large butternut squash (about 1½ pounds)
-
tbsp coconut oil or other vegetable oil
-
1 large yellow or sweet white onion, chopped
-
1 medium apple, any variety, peeled and diced
-
2 cups vegetable broth
-
2 tsp good-quality garam masala curry powder
-
2 tsp grated fresh ginger
-
Pinch of ground allspice
-
1 14-ounce can light coconut milk, reserve 1/4 for garnish
-
Salt and freshly ground pepper to taste
-
fresh cilantro
Directions
Step 1
Preheat the oven to 375ºF. Cut the squash in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
Step 2
Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
Step 3
Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
Step 4
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving. To serve, garnish with reserved coconut milk and fresh cilantro leaves.
Cranberry Sauce w/ Ginger and Blood Orange
Time:
Servings:
Make Ahead:
15 mins
12? makes 2 cups
Yes, remove from the fridge prior to dinner to bring it to room temperature
Ingredients
-
½ cup blood orange juice
-
1 tbsp red wine vinegar
-
1 tbsp fresh lime juice
-
2 tbsp water
-
1 cup honey
-
a thumb of fresh ginger (about 2 tbsp​)grated
-
1 12oz bag of cranberries
-
pinch of salt
Somebody's gotta make the cranberry sauce!--why not you? This recipe will add some spice to your turkey legs. Ginger and blood orange go so perfectly with cranberry it's gonna become ubiquitous soon, just you wait! If you can't get blood orange juice, that's a bummer dude, but you can use fresh orange juice and raspberries and that should do the trick!
Directions
Step 1
In a medium sauce pan, on medium heat, combine the blood orange juice, lime juice, vinegar, water, honey and grated ginger and bring to a simmer.
Step 2
Add the cranberries and continue to simmer until the berries become tender and popped, about 15 minutes.
Step 3
Stir in a pinch of salt, turn off the heat and leave it to cool. Transfer to a bowl and serve.
Sides
Sweet & Sour Squash
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Time:
Servings:
Make Ahead:
30 mins
4-6 servings
Yes
This is Priya Krishna's recipe for Kaddu, a vibrant squash dish originating from south India. The first time I had it, I couldn't stop thinking about it; it's sweet, tangy, spicy, comforting and oh, so warming-- just yum! I laid out a couple squash options for you, yes butternut would work really well, but we can branch out to Kabocha, or delicata. Some squashes you can eat with the skin on so I tried to clarify that in the prepping recommendations. (Technically you can eat all squash skin, just some are super tough and not pleasurable) You got this! Go get that squash!
Ingredients
-
2 tbsp olive oil
-
1 tsp fenugreek seeds
-
½ tsp ground turmeric
-
1 small yellow onion, finely diced
-
2 tbsp minced fresh ginger
-
½ tsp red chile powder, such as cayenne
-
¼ tsp asafetida (optional)
-
About 2lbs of squash: butternut squash, kuri, or kabocha peeled, seeded and cut into ½-inch cubes -or-honeynut, acorn, and delicata, skin left on, seeded and cut into ½-inch cubes
-
1 tsp kosher salt, plus more as needed
-
4 medium Roma tomatoes, cut into ½-inch cubes
-
2 tbsp fresh lime juice (from about 1 lime), plus more as needed
-
2 tbsp light brown sugar
-
2 tbsp chopped fresh cilantro (stems and leaves), for garnish
Directions
Step 1
In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
Step 2
Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.
Braised Red Cabbage with Apples
Time:
Servings:
Make Ahead:
1 hr 15 mins
4-6 servings
Yes
Red cabbage is one of, if not the most colorful gift from the abundant planet we live on. It really is beautiful and makes anything it touches beautiful. When I think of braised red cabbage, I think of the dinners hosted by my Father. He still makes this dish today, like a boss in his giant cast iron skillet, and I love it so much. This is one of those watch the pot and stir every so often kind of recipes, but while you're diligently cooking, you will be rewarded in some fall spice aromatherapy.
Ingredients
-
1 large red cabbage, 2 to 2½ pounds, quartered, cored and cut crosswise in thin strips
-
2 tbsp canola oil
-
1 small onion, thinly sliced
-
2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
-
About â…“ cup apple cider vinegar
-
4 whole cloves
-
2 tbsp honey
-
Salt
-
freshly ground pepper to taste
Directions
Step 1
When preparing the other ingredients, keep your sliced cabbage in cold water to keep its crisp texture. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
Step 2
Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the cloves, honey, another 2 tablespoons vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat until tender, about one hour to 90 minutes, making sure to stir from time to time to makes sure nothing burns at the bottom. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of vinegar as desired.
Roasted Root Vegetables with Leek Purée
Time:
Servings:
Make Ahead:
45 mins
4-6 servings
Yes; store and reheat separately
Root vegetables are awesome! I love 'em! This recipe is a celebration of root veggies that features this super simple and super yummy sauce that a fancy French chef I used to work made people pay lots of money for. This leek purée is one of the most stunning sauces to light up a plate. It's literally neon green and goes so well with everything. If this sauce slides over to your turkey, stuffing, or mashed potatoes, I guarantee you will not be disappointed. Tip: If your leeks aren't giving you your desired green affect, you can add in chives or scallion tops!
Ingredients
-
About 4lbs Root vegetables -rutabaga, celeriac, turnip, parsnip, carrot, and purple potatoes are good to vary color! cut into rustic 1-2" dice
-
2 tbsp of thyme leaves removed from their stems
-
Extra-virgin olive oil
-
3 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped
-
2 tablespoon unsalted butter
-
Kosher salt and freshly ground pepper
Directions
Step 1
Preheat the oven to 425ºF. Add the chopped root vegetables to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet lined with parchment paper and roast for 20 minutes.
Step 2
Remove the baking sheet and stir the vegetables, if they look dry and like they are sticking to the paper, then toss in some more olive oil. Return to the oven and bake for 20 more minutes.
Step 3
Remove the baking sheet from the oven again. this time sprinkle over the thyme and toss to evenly coat. Return the pan to the oven and roast for another 10 to 20 minutes depending on doneness.
Step 4
While the vegetables roast for their final time, prepare the leeks. Bring a saucepan of salted water to a boil and prepare and place water and ice into a bowl to make an ice bath. Add the leeks to the boiling water, and cook until tender, about 3-4 minutes. Make sure not to overcook the leeks- we want to soften the leeks but their color will fade if you leave them in too long! Drain, and transfer immediately to the ice bath. Add butter, strained leaks, salt and pepper, to a blender and blitz. Transfer to a storage container and keep warm if serving right away.
Step 5
To serve, spread half of the bright green leek purée along the bottom of a large plate. Place the root vegetables on top of the purée so that the green can still be seen. Serve the other half of the purée in a dish on the side for guests to add extra sauce.
Childhood Cheesy Corn Casserole
Time:
Servings:
Make Ahead:
50 mins
4-6 servings
Yes; prep the dish saving the cheese sprinkling until right before putting it in the oven and bake 45 minutes before serving time, or bake ahead and reheat
Ingredients
-
1 stick of butter, melted
-
1 (11 ounce) can whole kernel corn, drained
-
1 (11 ounce) can cream-style corn
-
1 (8 ounce) container sour cream
-
1 egg
-
1 (8.5 ounce) package dry corn bread mix - Jiffy's is classic
-
8 oz of shredded Cheddar cheese (about 2 cups) and preferably very orange
Okay, so this recipe might come as a shocker, but it is coming directly from my heart, sent by my giddy inner child who always always always could not wait to get this on her plate. And this is made by my Aunt Linda, who is from Boston, so my mental operating system pronounces it, "Con Casserole." I made this for a recent Thanksgiving with my in-laws and it turns out, its kind of a hit when you grow up too! It's sort of like a cornbread that is sweet and creamy and lathered in ooey-gooey cheese. The best part is that this is incredibly easy to make. I've tried adding things like squash purée or turmeric to enhance the nutrient value and color, but I think a casserole is supposed to be a casserole, and if you mess with it too much it looses it's purpose.... which is to be an insanely simple, unhealthy, comforting baked slice of heaven.
Directions
Step 1
Preheat the oven to 350ºF. In a large casserole dish, add the melted butter, Jiffy corn bread mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
Step 2
Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
Step 3
Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm.